I must say that I have had the most wonderful relationship with cookies over the years. I love them all! My mother even nicknamed me "tough cookie" when I was a little girl. Sometimes I can’t help but get excited over a new delicious cookie recipe and tonight I’m grinning just writing this post. Us yoga trainees are going to be starting a cleanse this week so I thought I would present this yummy, somewhat indulgent recipe before I start posting the super healthy ones. I made these last week for the yoga gals and they seemed to be a hit. It was my first time baking with vegan butter. I usually just substitute coconut oil when altering a recipe but I really liked how great these turned out. They have a little bit of everything… chocolate, oats, almonds. Adding almond extract is my favorite. The original recipe which was posted by Maria (Two Peas and Their Pod) calls for toffee bits but honestly these cookies are sweet enough without it. The kids couldn't resist them, especially with the colder weather moving in. Warm homemade cookies on a chilly autumn afternoon. I mean, who doesn’t love that?

Preheat the oven to 375 degrees. In a medium bowl, whisk together the dry ingredients. Combine butter and sugar in your mixing bowl. Beat until smooth. On low, add in flax mix, vanilla, and almond extract. Beat until combined.

Slowly add in the dry ingredients. Stir in the oats, chocolate chips, and almonds. The dough should be nice and thick, with chunks of goodness.

Scoop dough into balls and place on a cookie sheet lined with Silpats or parchment (I didn't use any). Bake for 10-12 minutes! Allow to cool for a minute on the cookie sheet. Move to a cooling rack and enjoy!